Mashing and hot side aeration

[Beernik]

I just put my first AG batch in bottles and I think it turned out okay. Its a little thinner than its PM version. But the PM version was quite chewable.

Anyway, one of the mistakes I made in the mashing was some hot side aeration. I drained my wort from the MLT into a 5-gallon bucket and then poured it from the bucket into the brewpot. I also did it with the next 2 gallons to make my 7 gallon boil.

I did it because I had always thought that hot side aeration post-boil was more of a risk for off-flavors than doing it pre-boil. Am I right or wrong?

Either way, I think I managed to escape wet cardboard off flavors on this batch.

 

[whatisitgoodfor]

Right enough.

Oxidation is going to take time (less time the hotter everything is.) And shortly after you did you aeration you deareated (not really sure if that's a word) by boiling.

Worst case scenario, you've got a beer that will age poorly, so you have justification for drinking it quickly.

 

[Poobah58]

HSA is an old wives tale! Don't worry about it...

 

[noblesquirrel]

+1. Think about how you're supposed to oxygenate/aerate your wort pre-fermentation.

 

[TheMan]

Supposedly HSA pre boil is not something that a homebrewer really needs to worry about. I say you're fine.

 

[Beernik]

Right enough.

Oxidation is going to take time (less time the hotter everything is.) And shortly after you did you aeration you deareated (not really sure if that's a word) by boiling.

Worst case scenario, you've got a beer that will age poorly, so you have justification for drinking it quickly.

That's kind of what I thought. One thing I read said that O2 could bond to something and then get released in the bottle and cause off flavors. But I see that as low risk.

I don't think this beer is going to sit on the shelf long. It's the best beer I make and everyone has been waiting a year for me to make this batch.

 

[wscott823]

I've done your exact procedure on countless brews and never had cardboard off flavors. I don't know how extreme you'd have to go with HSA to get those flavors, but I'm currently following the cult that HSA is indeed a non-issue to homebrewers.

 

[TokyoRoad]

HSA is an old wives tale! Don't worry about it...

what he said.

 

[ibbones]

I take my runnings into a bucket and dump/pour into my boil kettle. Splashing all the way.

 

[Homercidal]

I would be lots more worried about proper bottling techniques to prevent oxidation. HSA is really nothing to worry about. That said, I try to be as careful as I reasonably can. Why not?

 

[Suddy]

+1 you just listed the procedure I follow for every batch I have ever done. Never had a cardboard off flavor.

 

[pkeeler]

Whether we believe in HSA or not, why not drain into your brewpot? The less lifting and carrying of scalding hot sugar solution the better, imo.

 

[Beernik]

Because if I didn't lift 50lb carboys of beer and wort, I'd never get exercise.

Seriously though, the thought never even occured to me when I did it that it was hot side aeration. I always thought that the risk of off flavors from aeration was worst after some fermentation had taken place. Then I thought that there might be risk of HSA between the boil and pitching.

But during boil, any dissolved O2 is boiled off. So I thought, does it matter how much I splash it before boiling?

That is until it did it. Then I had the feeling of ice water running down my back as I thought, "Did I just f-up?" then I thought, "It's too late now. Be paranoid later."